From the best of both worlds: When Traditional Hungarian Cuisine merges with Multicultural Canadian Home Cooking. Recipes from the best of Hungarian and Canadian home cooking adapted to North American food sources - we have gone metric in Canada, but we won’t let go of our measuring cup

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8.1.10

SALMON IN PARCHMENT

Zsuzsa does not like to eat seafood, but had to cook it over the years. Wild Pacific sockeye and fresh lake trout are the only things she is willing to try. She ate this.

• Set the oven to 350F.
• Rinse the fillets and pat dry with paper towels.
• Wash the onions.
• Place a fillet on the parchment paper.
• Drizzle with lemon juice.
• Smear a bit of butter on top.
• Place the onions beside the fillet.
• Sprinkle with salt and pepper.
• Brush the edges of the parchment paper with soft margarine.
• Fold the parchment over half enclosing the fish.
• Stick the parchment edges together; the margarine is the glue.
• Fold the remaining sides over to enclose the fish.
• Place the parchment package inside a baking pan.
• Repeat the process with the other fillets.
• Bake for 10-12 minutes until paper is puffed and brown.

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me

It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!